Port Poached Pears with Foie Gras Mousse & Port Caramel

D'Artagnan | Yield: serves 4
Petite Seckel pears are poached in Ruby Port and winter spices then stuffed with our ready-to-eat-foie gras mousse in this easy recipe. Leftover poaching liquid gets boiled down to rich caramel that adds a little extra sweetness. This dish is the perfect mid-course for your next dinner party.
Wine Poached Pears Stuffed with Foie Gras Recipe | D’Artagnan


  • 1 container Mousse of Foie Gras
  • 4 Seckel pears
  • 2 cups Ruby Port
  • ¼ cup brown sugar
  • ½ cinnamon stick
  • 1 star anise
  • 2 tablespoons butter
  • Sea salt
  • Toasted brioche, for serving


  1. Remove foie gras mousse from the refrigerator to temper.
  2. Add Port, sugar, cinnamon stick, and star anise to a small saucepan over medium-high heat. Cook stirring occasionally, until sugar is completely dissolved, about 3 minutes.
  3. Cut a small disk from the bottom of each pear so it sits flat. Peel the pears, leaving stems intact.
  4. Place pears stem-up in the Port mixture. Bring to a boil then reduce heat to maintain a simmer. Cook until pears are soft (but not mushy), about 10-12 minutes. Remove pears from the poaching liquid and set aside to cool.
  5. Discard cinnamon stick and star anise. Raise heat to high and continue to cook poaching liquid until reduced to a thick, syrupy consistency. Remove from heat and whisk in butter. Keep warm.
  6. Put the softened mousse into a piping bag fitted with a ½” plain tip.
  7. Cut the pears in half and core them using a melon baller. Fill each cavity with foie gras mousse; season mousse with sea salt. Serve 2 pear halves for each person with a drizzle of the caramel and toasted brioche.